Method

1.| Add everything into a small saucepan except for the water, bone broth powder, and corn starch. Heat over medium-high heat, whisking occasionally and bring to a boil.

2. | In a separate small bowl add the water, bone broth powder and corn starch.* Whisk until you form a slight paste, and until all large clumps break down. Add this to the saucepan, and let everything simmer for 5-7 minutes, whisking occasionally.

3. | Remove from heat and keep in a glass heat-safe container. Use immediately or store in the fridge for 1-2 weeks.

Recipe Notes*

1. | You can substitute coconut aminos for tamari or soy sauce, but coconut aminos offer the lowest sodium content.

2. | You may want to use hot water to form the bone broth and corn starch paste, as bone broth powder tends to break down better in warmer water. I've experimented with this a bit, and every time the powder has broken down eventually, but warmer water will speed up that process.